SUMMER FRUIT TART

Summer Fruit Tart image

Provided by Martha Stewart

Yield Makes 1 twelve-inch tart

Number Of Ingredients 7

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4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
1 teaspoon salt
1/2 cup plus 2 teaspoons sugar, plus more for sprinkling
3/4 pound cold (3 sticks) unsalted butter, cut into 1/8-inch pieces
6 plums or peaches, stones removed, sliced into 1/2-inch pieces
4 to 5 pints fresh berries
Milk, for brushing dough

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, combine 4 cups flour, salt, 2 teaspoons sugar, and half of the butter. Mix on medium speed until mixture resembles coarse meal, about 3 1/2 minutes. Add remaining half of the butter and 1 cup ice water; mix 20 seconds. Dough will be full of butter chunks. Turn out dough, and flatten into a 1-inch-thick disk. Wrap in plastic, and chill at least 1 hour.
Heat oven to 375 degrees. Toss stone fruit with 3 tablespoons flour and 1/2 cup sugar.
On a floured board, roll out dough about 4 inches larger than pan; transfer to pan. Toss berries with stone fruit. Pile fruit over dough; fold dough toward center. Brush dough with milk; sprinkle with sugar. Bake 30 to 40 minutes, until bubbling and crust is brown. Transfer to wire rack to cool. Serve warm or at room temperature.